Simple and Inexpensive Method for the Reliable Determination of Additions of Soybean Proteins in Heat-Processed Meat Products: An Alternative to the AOAC Official Method

• Autores: Florentina Castro Rubio
• Localización: Journal of agricultural and food chemistry, ISSN 0021-8561, Vol. 53, Nº. 2, 2005, págs. 220-226
• Idioma: inglés
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